Pasta Casserole!

Pic by Franzi.

Today’s recipe is pure comfort food: (Gluten-free) pasta in a thick, creamy tomato sauce topped with melted cheese. A simple prepared dream of a pasta casserole!

Recipe:

Ingredients: Serves 3-4.

400 g (gluten-free) pasta, 1 tube tomato paste, 400 ml heavy cream, 250 g grated cheese, 1 garlic clove, 100 ml olive oil, herbes de provence, dried oregano, 1 diced onion, vegetables (like cubed bell peppers or zucchini), 100 g tinned corn (drained), a handful of halved cherry tomatoes, salt, pepper.

Preparation:

Cook the pasta according to what’s instructed.

For the sauce mix the whole tube of tomato paste with the heavy cream, the olive oil and one smashed garlic clove. Season with pepper, salt, herbes de provence and dried oregano.

Roast the vegetables in some olive oil until tender.

In a big casserole combine cooked pasta, 125 g grated cheese, the corn, the roasted vegetables, the tomato halves and the sauce. Top with the rest of the grated cheese. Bake at 180°C for app. 30 minutes.

Enjoy!

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Crispy Sweet Potato Skins!

Pic by Franzi.

In Portugal we ate tons of fish. Nevertheless, the one dish that impressed me most were crispy sweet potato SKINS! Yes, you read it right: skins. What a genius way to use the whole sweet potato, without creating any waste. Back home in Hamburg, I already prepared them for myself as an easy snack :).

Recipe:

Ingredients:

Thickly peeled sweet potato skins, olive oil, sea salt.

Preparation:

Spread potato skins on a baking tray and sprinkle with olive oil and salt. Bake at app. 225°C for 15 – 20 minutes (until the skins are golden-brown).

Enjoy!

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Nut Cake!

Pic by Franzi.

Happy Easter, everyone! How do you spend your free days? I am baking a lot of currant bread (…this year with gluten-free flour, which actually worked!) and a nut cake that reminds me on a cake my grandma often made. Have a wonderful time with your friends and family and here comes the cake recipe :)…

Recipe:

Ingredients:

200 g ground hazelnuts, 6 eggs, a dash of salt, 1 package vanilla sugar, 1/2 package baking powder, 250 g sugar, 150 g flour (I used gluten-free flour), 50 g apple jelly, 200 g powdered sugar.

Preparation:

Stir egg yolks, sugar, vanilla sugar and salt until creamy. Add the grounded nuts. Stir gently. Add 4 beaten egg whites, baking powder and flour. Fold in gently. Pour the mixture into a greased cake tin. Bake for app. 60 minutes at 180°C.

Spread warm apple jelly onto the still warm cake and top with glazing (For the glazing stir 2 egg whites with 200 g powdered sugar until creamy). Bake for another 15 minutes at 100 °C in the slightly opened oven.

Enjoy!

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*Sponsored Post & Lottery*: The Spice Box “Sinnesräuber” & a Recipe for Baked Potatoes with Fenugreek & Radish Dip!

Grinding the fenugreek. All pics by Franzi.

I had the opportunity to test Sinnesräuber – a monthly box filled with three packages of surprise spices :). Here are my experiences with the box, plus a recipe I tried using fenugreek, plus a LOTTERY where you can win the April box and try it out yourself (for details on how to participate scroll to the end of the post).

The contents of my box:

One package of fennel seeds, one package of fenugreek and one package of Panch Phoron – a spice blend used in Bangladesh, Eastern India and Southern Nepal. It also included three recipes cards with ideas for using the spices and two cards with background information about the fennel seeds and the fenugreek.

I was positively surprised: I already had fennel seeds in my crowded spice cupboard (I’m a big fan of fennel tea). But there was no fenugreek and I didn’t even know about the Panch Phoron blend. So, two new spices! I also liked the small packaging that will suffice for 2-3 times of cooking and is perfect for experimenting with it.

The cards with the information about the spices were interesting and the suggested recipes sound easy and delicious.

Nevertheless, I tried I recipe with fenugreek I learned a loooong time ago in an Ayurveda cooking class:

Recipe for Baked Potatoes with fenugreek and radish dip: Serves 2-3.

Ingredients:

500 g potatoes (washed and dried), 2 TSps fenugreek (grounded), 100 g grated cheese (I used Edam cheese), olive oil, salt, 1 bunch of radishes (grated), 400 g cream cheese, herbal salt.

Preparation:

Potatoes:

Cut the clean potatoes into halves. Spread a baking tray with olive oil, salt and grounded fenugreek. Sit the potato halves face-down onto the tray. Sprinkle with more olive oil. Bake for app. 30 minutes at 220 °C. Then turn the potatoes around and top with grated cheese. Bake for another 10 minutes or until golden-brown.

Dip:

Simply mix the grated radishes (I used a kitchen machine for the grinding) and the cream cheese until a smooth texture is reached. Season with the herbal salt.

Serve potatoes with the radish dip.

Conclusion:

The box surprised me with a blend I didn’t know before and reminded me of a past experience (the Ayurveda cooking class). So, it brought not only some fresh tastes into my kitchen but was also a trip down memory lane. I think it would be a nice gift idea for a friend who loves cooking. Speaking of it ;)…

Lottery:

If you would like to win the April Sinnesräuber box, let me know in the comments below this post or comment or like this week’s Facebook post. The lottery ends Sunday noon (March 19, 2017).

Enjoy your week!

I got the Sinnesräuber Box for free. Nevertheless, I only stated my own opinions . I’m happy to answer all questions regarding blog corporations in a personal message.

Like always: All credits appear after clicking the links. If you are interested in putting ads on My so-called Luck feel free to email me for details.

Home-Made Stock!

Pic by Franzi.

Did you ever prepare your own vegetable stock? I have to admit that up until now I always used vegetable stock powder. It’s simply convenient. But then I was inspired by Rebecca Katz’ book Clean Soups and prepared a laaarge pot of vegetable stock – with a ton of fresh vegetables I actually had to carry home ;). Apart from this and the time it takes to prepare homemade stock it’s also quite convenient to use. Once you have a bottle of fresh stock in the fridge, you can use it right away. And the best: You really know what it contains! I will definitely prepare more homemade stock  in the future!

Recipe: Makes app. 2,5 – 3 l.

Ingredients:

4 unpeeled carrots (cut into thirds), 1 unpeeled yellow onion (quartered), app. 50 g leek (cut into chunks), 1/2 bunch of celery (cut into chunks), 2 unpeeled red potatoes (quartered), 2 unpeeled sweet potatoes (quartered), 2 unpeeled cloves garlic (halved), 1/4 bunch parsley, 1 TblSp dried seaweed salad, 6 black peppercorns, 2 whole allspice berries, 1 TSp salt, 1 bay leaf, 4 l water.

Preparation:

Rinse all of the vegetables well, soak the seaweed. In a large pot, combine the carrots, onions, leek, celery, red potatoes, sweet potatoes, garlic, parsley, seaweed, peppercorns, allspice berries and the bay leaf. Add the water, cover, and bring to a boil over high heat. Decrease the heat to low and simmer, partially covered for at least two hours.

Then turn off the heat and let rest the vegetables in the stock over night at room temperature.

Strain the broth through a large, coarse-mesh sieve or a colander. Discard the solids. Stir in the salt. Refrigerate or freeze. Store in the fridge for up to five days or in the freezer for up to six months.

Enjoy!

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New Year’s Resolution IV: Cook Foreign Dishes!

Pic by Franzi. Instagram @luckmysocalled.

My fourth resolution for 2017 is an easy one: Cook more foreign (gluten-free) dishes.

I already promised my special someone, that we will cook every month another dish from his new The Nordic Cookbook (my X-Mas gift for him).

Moreover, I read some exotic books lately, describing mouth-watering dishes from Mexico and Japan, that are still on my to-do list. So, more foreign cooking next year!

Have a delicious Tuesday :)!

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If you are interested in putting ads on My so-called Luck feel free to email me for details.

Nut Roast!

Pic by Franzi.

A vegetarian classic that works perfectly as Christmas dish!

Recipe: Serves 5-6.

Ingredients:

250 g mixed nuts, 100 g shallots (diced), 400 g minced tomatoes, 3 eggs, 150 g Gruyère cheese (grated), 1 TSp fresh thyme, 2 TSps fresh sage (minced), 1/2 TSp dried mint, 1 TSp yeast extract (dissolved in 1 TSp hot water), 1 TSp lemon juice, salt, pepper.

Preparation:

Roast the nuts without fat in a pan until they are golden brown. Mince the nuts in a kitchen machine (or like us in a smoothie maker). Prepare your baking tray with baking parchment and grease it with some butter.  In a big bowl, mix nuts, shallots, tomatoes, eggs, cheese, herbs, yeast extract and lemon juice. Season with salt and pepper. Pour the mixture into the baking tray. Bake for app. 50 minutes at 180°C.

Serve with tomato sauce – or, like we, with mashed cauliflower and onion jam.

Enjoy!

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Red Lentil Soup with Lemon & Kale!

Pic by Franzi.

A warm creamy red lentil soup, seasoned with lemon juice and topped with kale: The perfect winter dish with a certain taste of summer (lemon flavour!).

Recipe: Serves 3-4.

Ingredients:

4 handful of kale (washed and cut into slices), olive oil, 1 leek (washed and cut into thin rings), 1 TSps turmeric (grounded), 2 TSps cumin (grounded), juice from 2 – 3 lemons, 250 g red lentils, 1,5 l vegetable stock, yoghurt.

Preparation:

Melt the oil in a big pot. Add the leek rings and roast until tender. Roast for 3 more minutes, then add vegetable stock. Add turmeric and cumin, roast shortly, then add juice from 1 lemon and stir.

Afterwards, add lentils and vegetable stock. Cook for app. 25 minutes.

Blend the soup until you reach a creamy texture. Add the rest of the lemon juice.

Shortly sauté the kale in some olive oil. Serve soup, topped with kale and some yoghurt.

Enjoy!

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Kale Lasagna!

Pic by Franzi.

A winter recipe with an Italian vibe: Kale lasagna with tomato sauce!

Recipe: Serves 3-4.

Ingredients:

1 kg kale (washed and cut into slices), 2 onions (minced), 1 smashed garlic clove, 4 TSps olive oil, 2 TblSps butter, lasagna plates (I used gluten-free), 100 g grated cheese, 2 tins minced tomatoes, 1 TblSp soy sauce (I used gluten-free), salt, nutmeg, pepper, 2 TSps oregano, 1 TblSp corn starch, 125 ml vegetable stock.

Preparation:

Melt the butter in a (very) big pot. Add 1 minced onion and the garlic for app. 3 minutes and then add (step by step) the kale slices (this will take some time). Roast for 3 more minutes, then add vegetable stock. Close the pot with a lid and let it cook for 30 minutes, then season with pepper, soy sauce and nutmeg.

Meanwhile prepare the tomato sauce: Heat the olive oil and add the other minced onion for app. 3 minutes. Sprinkle with corn starch and roast for another minute. Add minced tomatoes. Season with oregano, salt and pepper. Cook for 5 minutes.

Grease a casserole. Start with a layer of kale, top with lasagna plates, followed by tomato sauce. Add some grated cheese and start again with another layer of kale – then lasagna plates, tomato sauce, grated cheese…

Finnish with tomato sauce and top with some more grated cheese. Bake in the preheated oven for app. 45 minutes at 175 °C.

Enjoy!

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Cheese Salad!

cheese-saladPic by Franzi.

This may be the most unhealthy and heavy salad ever. But I had this crazy cheese salad craving this week and prepared me one big delicious bowl ;).

Recipe: Serves 2-3.

Ingredients:

200 g cubed Elemental cheese, 125 g blue cheese (thinly sliced or crumbled), 4 TblSps mayonnaise, 4 TblSps yoghurt, a handful frozen peas (thawed), 1 smashed garlic clove, salt, 2 TblSps minced garden herbs.

Preparation:

In a big bowl, combine both cheeses and thawed peas with herbs, garlic, yoghurt and mayonnaise. Season with salt.

Enjoy!

Like always: All credits appear after clicking the links. If you are interested in putting ads on My so-called Luck feel free to email me for details.